Nasi Lemak Rendang with Beef
Creamy coconut rice paired with rich, slow-cooked beef rendang infused with aromatics and spices. A complete Malaysian dinner that tastes restaurant-quality but comes together in one kitchen.
- Total time
- 55 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a heavy pot over medium. Add shallots, garlic, chili, and ginger; cook until fragrant, ~2 minutes.
Step 2
Add lemongrass and turmeric; stir constantly for 30 seconds until the mixture is deep golden and aromatic.
Step 3
Add beef chunks and stir until browned on all sides, breaking apart any lumps, ~5 minutes.
Step 4
Pour in coconut milk, scrape up any browned bits from the bottom, and bring to a simmer.
Step 5
Lower heat and simmer uncovered, stirring occasionally, until beef is tender and sauce clings to meat, ~30 minutes.
Step 6
While beef cooks, rinse rice under cold water until water runs clear; drain well.
Step 7
In a separate pot, combine rice, 1 cup coconut milk, and 1 cup water. Bring to a boil, then cover and reduce heat to low.
Step 8
Cook rice covered for 15 minutes, then check if liquid is absorbed. If not, cover and cook 2 more minutes. Season with salt.
Step 9
Divide rice among bowls and top with a generous spoonful of beef rendang and sauce. Serve hot.
Tools you’ll need
- Heavy-bottomed pot or Dutch oven (at least 4-quart)
- Medium pot with tight-fitting lid
- Wooden spoon
- Cutting board and chef's knife
- Microplane or box grater for ginger
- Measuring cups and spoons
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